Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 red onion, halved and thinly sliced
- •3 cloves garlic, thinly sliced
- •2 tablespoons tomato paste
- •½ cup white wine
- •1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
- •1 ½ pounds prawns, peeled and deveined, tail on
- •½ cup crumbled Greek feta cheese
- •2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
- Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
- Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
- Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.
Nutritional Facts
Per 4 servings
- Calories: 341
- Carbohydrate: 20g
- Fat: 12g
- Fiber: 3g
- Protein: 33g
- Sugar: 12g
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